Rice cooker arroz con pollo

Ingredients

• 30 ml (2 tablespoons)neutral oil
• 1 medium onion, about 150 g (about 1 cup)yellow onion, finely diced
• 3 clovesgarlic, minced
• 300 g (1½ cups)long-grain rice, rinsed until the water runs mostly clear
• ½ teaspoonground cumin
• ¼ teaspoonpaprika
• 1½ teaspoons (about 5 g Diamond Crystal; halve if using table salt)kosher salt
• 1 large pinchsaffron threads, crushed
• 480 ml (2 cups)low-sodium chicken stock
• 120 g (1 cup)carrots, diced
• 120 g (1 cup)green beans, trimmed and cut into 2.5 cm pieces
• 75 g (½ cup)frozen peas
• 680 g (1½ lb)boneless, skinless chicken thighs or breasts
• To tastefreshly ground black pepper
• 70 g (½ cup)green olives, sliced
• ¼ cupfresh coriander, chopped

Instructions

1. 1

   Soften aromatics

   Heat the oil in a pan over medium heat until shimmering. Add the onion and cook, stirring frequently, until softened and translucent but not browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

2. 2

   Toast the rice

   Add the rinsed rice, cumin, paprika and salt. Stir for 1 to 2 minutes, until the rice smells lightly nutty and no longer looks wet. Mix in the crushed saffron, then transfer everything to the rice cooker pot.

3. 3

   Layer the ingredients

   Add the chicken stock, carrots, green beans and peas, then stir to combine. Season lightly with salt and black pepper. Arrange the chicken in a single, even layer on top and season it with salt and pepper.

4. 4

   Cook the rice

   Close the rice cooker and select the WHITE RICE setting, preset for 35 minutes. When the cycle finishes, leave the lid closed and let the contents stand for 5 minutes so the moisture can redistribute, then open the lid.

5. 5

   Shred the chicken

   Move the chicken to a chopping board and shred it with two forks or chop it roughly. Fluff the rice and vegetables with the rice cooker's beechwood paddle to separate the grains, then return the chicken to the pot.

6. 6

   Finish and serve

   Add the olives and coriander. Toss gently but thoroughly to distribute the chicken and vegetables evenly. Season with black pepper and adjust the salt if needed, then serve straight away.

What is arroz con pollo?

Arroz con pollo, or rice with chicken, is a much-loved dish across Latin America and Spain, with ingredients and seasonings that vary from place to place. This version brings together chicken, rice and vegetables in a rice cooker for a practical one-pot meal.

Saffron, cumin and paprika season the rice, while green olives and fresh coriander add a savoury, bright finish. The method starts by toasting the rice with onion and garlic to build flavour before it cooks with the stock.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 29g protein, 52g carbs, 14g fat.

Rice supplies most of the carbohydrates, while the chicken provides much of the protein and the oil and chicken contribute most of the fat. To balance the plate, add a crisp salad or another serving of non-starchy vegetables.

Build flavour before cooking

Onion and garlic: cook the onion until soft and translucent, then add the garlic just long enough to become fragrant. Keeping the onion from browning helps the aromatics stay sweet rather than bitter.

Toasted rice: after rinsing, stir the rice with the seasonings until it no longer looks wet and smells lightly nutty. This brief step coats the grains with the aromatics before they go into the cooker.

Choose the chicken and vegetables

Chicken: either boneless, skinless thighs or breasts work here, arranged in one even layer over the rice mixture. The chicken cooks in the steam and stock, then is shredded or chopped before being mixed through.

Vegetables: carrots, green beans and peas bring different textures to the pot. Cut the beans into similar-sized pieces so they sit evenly among the rice and carrots.

Let the rice cooker do its work

White rice setting: use the cooker’s WHITE RICE programme, which is preset for 35 minutes in this recipe. Keep the chicken in a single layer and stir the stock and vegetables through the rice before adding it.

Covered rest: leave the lid closed for 5 minutes after the cycle ends. That pause lets moisture redistribute through the rice; opening the lid early interrupts the method’s resting step.

Check the finished texture

Rice: fluff it with the paddle to separate the grains, rather than stirring vigorously. The grains should be tender, with the vegetables distributed through them.

Chicken: shred or roughly chop it on a board, then return it to the pot. Toss gently with the rice so the pieces stay distinct rather than being crushed into the grains.

Serve it while warm

Olives and coriander: add these after cooking, so the olives keep their firm texture and the coriander stays fresh. Taste and adjust the salt and black pepper before serving.

This is a substantial meal on its own, but you can serve it with a crisp green salad or extra vegetables for a fresher contrast. Bring the pot to the table while the rice is warm.

Recipe notes & tips

• Rinse the rice until the water runs mostly clear, as specified, before toasting it.
• Stir the rice mixture frequently while it toasts so it does not brown on the bottom of the pan.
• Keep the chicken in a single layer on top of the rice mixture for even cooking.
• Leave the cooker closed for the full 5-minute rest after the cycle ends.
• Use the paddle gently to fluff the rice without breaking up the vegetables.
• Taste before adding more salt, as the olives and stock both contribute savoury seasoning.

Variations

• Use chicken breast: choose boneless, skinless breasts instead of thighs as the recipe allows.
• Use chicken thighs: choose boneless, skinless thighs for the other listed option.
• Change the olives: use a different variety of sliced green olives for a slightly different briny note.
• Adjust the coriander: add more or less chopped fresh coriander to suit your preference.
• Increase the pepper: grind extra black pepper over the finished pot before serving.

Common mistakes to avoid

• Skipping the rice rinse: excess surface starch can make the grains stickier; rinse until the water is mostly clear.
• Browning the onion: cook it only until softened and translucent to avoid a browned, stronger flavour.
• Over-toasting the rice: stop once it smells lightly nutty and no longer looks wet, after 1 to 2 minutes.
• Opening the lid straight away: keep it closed for the 5-minute rest so the moisture can redistribute.
• Stirring too firmly at the end: fluff gently with the paddle to keep the grains and vegetables intact.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions